Heat oven to 200C/180C fan/gas 6.
Line a 21 or 22cm square, shallow baking
tin with baking parchment. Put the flour,
ground rice and sugar in a bowl with the
butter and rub in until fine crumbs form.
Stir in the milk with a cutlery knife. Stir in
cinnamon and cloves. Tip three-quarters
into the tin and press down evenly. Bake for
15-20 mins until golden and crisp looking.
Stir the jam in a bowl to loosen a little,
then spread over the base. Crumble over
the remaining slice mixture and bake for
5-10 mins more until the topping is
golden. Scatter with 2 tsp caster sugar,
cool in the tin, then slice into squares.